Home / Ishikawa / Megisunodangojiru
Megisunodangojiru メギスのだんご汁
| Prefecture | Ishikawa (石川県) |
|---|---|
| Region | Chubu |
| Japanese name | メギスのだんご汁（めぎすのだんごじる） |
| Reading | Megisunodangojiru |
| Home area | All within the province. |
| Main ingredients | It's not like a Megis, an egg, a fin. |
History and Origins
Megis is a small fish that is about 20 centimeters long, scattered in the Sea of Japan and the Pacific Ocean. From a look like a kiss, the name "Niggis" has become a national name. "Megis" is a dialect of Ishikawa Prefecture and is also said to come from a big, big eye. Ishikawa Prefecture is proud of the national catch of Megis, and about 10 percent of his catch belongs to Kanazawa City. The price is too low, so it's known as a common fish, and the faty white skin is not good. Because of the lack of smell, they are widely liked from adults to children. It's a delicious fish that can grow in any dish, such as boiled fish, fried fish, and dried goods. It's eaten without school meals. On the other hand, since it slows down so much, I have less chance to see it outside the country. It's the privilege of the locals only to be eaten with fresh stinging material. It is also said that the "Megus' Gyois" was rooted in an effort to use up the Megis that could be raised for the big fish at one time. In addition to Megis, there is a culture based on Ishikawa Prefecture that eats the eagle and the Tobi fish as "silver" and so on.
When It Is Eaten
From September to June, the net will be washed up. In winter Megis is considered delicious because they are fat. In July and August, it's a fishing season for deep-net fishing, but Megis can be collected through the year because it is stored in storage or in additives. It's familiar at supermarkets and fresh fish stores and it's common at home tables.
How It Is Eaten
We're going to remove the bones, we're going to wear a sword knife-shaped megis. If you mix the stammerer's body with a mixture of taste buds, eggs, and onions, then you can make it into a coral and boil it with the juice for a while. Coral is a white taste, and it's a fresh taste. The soup is delicious, but it's also good. Fresh Megis are cooked with salt and then eaten with a boil. "Megis salt roasting" is simple, easy to cook and raw food.
Recipe — Serves 4
Ingredients
- 200 g メギスのすり身
- 40 g burdock root
- (A) 1 egg
- (A) 2 tsp sake
- (A) 1/2 tbsp miso
- (A) 1 tbsp potato starch
- 4 cups kelp dashi stock
- 1/2 tsp salt
- 1 tsp soy sauce
Method
- I'm going to put it in water and pull out the bucket.
- I'll do well by putting a cloth in the bowl. Add A and do better.
- It's in the pot and I'm going to put some soup in it and cook it. When it is boiling, the stammer is placed in a spoon and then poured in a congealed pan. When you rise up, let the fire go down and boil it for a while. Add salt, soy sauce, and stop the fire.
Dish data: Ministry of Agriculture, Forestry and Fisheries (MAFF), “Uchi no Kyodo Ryori” (Our Regional Cuisines) database, used under the Public Data License (PDL1.0); translated and adapted from the Japanese original.